Coconut, Strawberry and Basil Smoothie

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Today I was looking for a creamy smoothie with a different flavor profile from the norm.  I have a basil plant that is holding on for dear life by the front window, begging for sunlight in the middle of winter and unfortunately too close to the window to stay warm on these sub-zero days.  With the 5-6 living leaves that remain I wanted to make something to recall the days of summer when fresh herbs are robust.

To add creamy smoothness the combination of banana and coconut milk (from a can) are pretty great.  The coconut milk gives more thickness to the smoothie than almond milk or regular milk, and the coconut flavor in the finished product is perfect.  Of course this was blended in the Vitamix for optimal consistency.

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Ingredients:

1 Ripe Banana
1 cup of Red or Green Kale
5-6 large frozen Strawberries
5 small Fresh Basil Leaves
1/3 cup of lite Coconut Milk, canned.

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Directions:

Add ingredients to Vitamix blender in order provided and blend on high for 45 seconds.  Add more or less coconut milk as needed for desired consistency.  I didn’t put any ice in this as the frozen berries give a cool icy quality, but you can add ice if you like.

Stay healthy and Enjoy!

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Coconut and Roasted Red Pepper Sauce

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After Thanksgiving you are likely looking for something to eat that is healthy but perhaps with flavors that are out of the comfort food category.  This dish is full of vegetables and has a spicy flavor that is perfect for this time of year.  Serving on a bed of spaghetti squash cuts back on calories and sneaks in some extra fiber.  I made this dish with coconut milk to keep it dairy free and change the flavor profile even further out of the comfort food zone.  I used chicken, but this would be good with pork or even shrimp.

Ingredients: 

1 Onion, diced
1 tsp coriander powder
1/2 tsp cayenne powder
1 Tbsp fresh ginger, minced
4 cloves of garlic, minced
1 Tbsp sriracha (or red pepper paste)
1 15oz can of diced tomatoes
3 red peppers, roasted with skins removed
1 jalapeno, roasted
1 15oz can of coconut milk
1 tsp truvia or sugar

Directions:

1. Slice red peppers and jalapeno into flat pieces, spray with olive oil and roast for 15-20 minutes at 425 degrees.

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2. While the peppers are roasting heat grapeseed oil, coconut oil, or olive oil in large dutch oven, saute onions over medium heat for 5 minutes.

3. Add coriander and cayenne, simmer for 1-2 minutes until fragrant.  Stir in garlic and ginger, continue to heat for 5 minutes.

4. Add can of diced tomatoes including juices and mix well.

5. When the peppers are blackened, remove from oven and place in bowl covered with saran wrap.  Allow to sit in bowl for at least 5-10 minutes before removing skins (sitting in steam will allow skins to slide off easily).

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6. Roughly chop peppers and add to pan.  Add sriracha and truvia or sugar and allow to simmer for 5 minutes.

7. While your sauce is simmering start to brown chicken (seasoned lightly with salt and pepper) in heavy skillet for 5 minutes on each side.

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8. Add coconut milk and simmer for 10 minutes before pureeing.  I used an immersion blender, but if you don’t have one you will have to transfer to a regular blender to puree in batches.

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9. Nestle browned chicken into sauce and simmer on low for 15 minutes to finish cooking.

10. Serve over rice or spaghetti squash as pictured above.

Enjoy!

Pumpkin Spice Latte

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On the weekends we like to make the most of our Breville Barista Express, making what we consider a latte.  We bought it as a Christmas present for ourselves last year and have not been disappointed with the purchase.  It has even turned us into bean snobs, right now we only order in beans from Brooklyn.  You can taste the difference and the grind is so much better than any bean from Starbucks.

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With a little crisp of Fall in the air I wanted to make the ever famous Pumpkin Spice Latte.  I browsed a lot of recipes online before settling with these proportions below.  I tried to make it both healthy and light in flavor as I don’t enjoy feeling like I’m drinking the uncooked filling of a pumpkin pie.

Ingredients: 

– 1 cup almond milk, unsweetened

-1 cup of coconut milk (from a can, I like Trader Joe’s light version)

– 2-3 Tbsp up to 1/4 cup Pumpkin puree (I used the Libby’s brand)

– 2 Tbsp vanilla extract

– 1/2 to 3/4 tsp pumpkin pie spice

-1/8 to 1/4 tsp ground cloves

-a few dashes of nutmeg, freshly ground if you have it

– 2 Tbsp amber agave syrup or maple syrup, more to taste

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Directions:

1. In a small heavy sauce pan heat above ingredients (I used heaping proportions of spices and agave) without bringing to a boil for 5 minutes.  Mix well.

2. Use as a creamer in coffee, steam for a latte mixed with a shot of espresso, or pour over ice with a shot of espresso for an iced version.

3. Since the mix can be light depending on how heavy you are with proportions, you will want to add a bit to the coffee for a fuller pumpkin spice flavor.  I added half coffee and half heated creamer.  The best flavor match-up is a shot or two of espresso and a cup of the creamer, warm or over ice.

4. Garnish with pumpkin pie spice or nutmeg.

5. Store the extra in the fridge for a few days in a sealed container.

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Enjoy!